CookEat Recipe
English Peach Pie with Whipped Cream
Peaches baked in a pre-baked butter crust and served cold under a high vanilla cream topping.
Method
Steps
Step 1
For the proposed sweet crust, rub cold butter into flour, sugar and salt to coarse crumbs. Add cold water gradually just until the dough holds, flatten, wrap and chill 30 minutes. Roll to about 3 mm, line a 23 cm dish and chill again before the recipe's stated filling and baking sequence.
Step 2
Heat oven to 180 °C and blind-bake the chilled 23 cm crust until lightly golden, about 18 minutes.
Step 3
Toss chopped peaches with sugar, fill the crust and bake 25–30 minutes until peaches soften and juices bubble. Cool fully, then refrigerate.
Step 4
Whip cold cream with powdered sugar and vanilla to soft peaks; spread high over the cold pie and serve chilled.
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